Egg & Potato Chorizo Hash with Pico de Gallo

This super simple and delicious recipe is great for breakfast or any time of day. The flavors meld together perfectly to create a mouth watering meal that is filling, satisfying and oh-so-easy!
Print Recipe
Course Breakfast
Servings 5 people

Ingredients
  

Main Ingredients

  • 1 yellow onion diced
  • 2 Tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp chili
  • 1/2 tsp cumin
  • 1 4 ounce can of diced green chiles
  • 1 pound chorizo
  • 4 cups red potatoes diced
  • 5-6 eggs
  • 1/2 cup shredded cheese sharp cheddar

Toppings

  • jalapeños sliced
  • cilantro chopped
  • avocado sliced
  • pico de gallo recipe linked below
  • lime

Instructions
 

  • Heat a large cast iron skillet with olive oil over high heat. Add onions and spices and saute until onions are translucent (3-4 minutes).
  • Add chorizo and green chiles to the pan, stir and cook for 5-6 minutes until chorizo is browned.
  • Reduce heat to medium and add the red potatoes to the pan and stir to mix. Pour 1/4 cup of water to the pan and cover with a lid to steam the potatoes. Uncover and stir occasionally to loosen cooked on bits of food.
  • Once potatoes have softened and browned, make shallow divots for the eggs. Crack eggs into divots, cover and continue to cook for another 3-5 minutes (you want the egg whites set but yolk runny). Sprinkle with shredded cheese.
  • Serve and top with desired toppings.

Notes

Recipe for fresh pico de gallo, can be found here: Pico de Gallo.
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